You can’t beat a homemade treat. From prettily packaged sweets to jars of jam, these are gifts to give with love.
Toffee Christmas trees
MAKES 16-20 V GF
HANDS-ON TIME 30 MINS
TOTAL TIME 45 MINS, PLUS COOLING AND SETTING
Dark brown sugar brings a wonderful depth of flavour to these fruit-and-nut studded toffees, which are cut into the perfect shape for festive gifting.
225g salted butter
225g dark brown sugar
1 tbsp liquid glucose
75g pistachio kernels, chopped
50g dried cranberries
100g dark chocolate, chopped
You’ll also need
a sugar thermometer or cooks’ thermometer
1 Line an 18 x 28cm baking tray with baking paper, leaving some overhang on the long sides so you can easily lift out the toffee when set. Put the butter, dark brown sugar, liquid glucose and 4 tablespoons of water in a medium saucepan and heat gently until the butter has melted. Continue to cook over a medium heat, until the temperature reaches 230°F/110°C. Stir in the pistachios and cranberries then continue to cook until the sugar reaches 295°F/145°C. Remove from the heat as soon as it reaches temperature and pour into the tin, making sure that the fruit and nuts are evenly distributed (use the back of a spoon or spatula – the toffee will be very hot). Leave to set for around 3 hours at room temperature.
2 Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Remove from the heat and leave to cool slightly. 3 Lift the sheet of toffee out of the tray and slice into four 7cm-wide strips, then cut these into triangles.
4 Put the triangles on a piece of baking paper and drizzle each with a ribbon of chocolate to look like tinsel. Leave to set.
■ 229cals; 16g fat (9g sat fat); 1g protein; 0g fibre; 21g carbs; 20g total sugars; 0.3g salt
Gold fizz truffles
MAKES 18 V GF
HANDS-ON TIME 40 MINS
TOTAL TIME 1 HR 5 MINS, PLUS COOLING AND CHILLING
Dark, rich and creamy on the inside with a contrasting white chocolate coating – these look super-special in a lined box.
150ml prosecco*
200g dark chocolate (70% cocoa solids)
150ml double cream
25g butter
1 tbsp light brown sugar
For the coating
300g white chocolate
2 packs Taste the Difference gold leaf sheets, or edible gold glitter spray
1 Pour the prosecco into a small pan and bubble over a medium heat until reduced to 2 tablespoons – keep an eye on it as it will reduce quickly – then pou
